Xanthan Gum Free Power Greens Buddha Bowl with Turmeric Tahini Dressing
This bowl is a full-on celebration of color, texture, and nourishment — fluffy quinoa, caramelized sweet potato, crispy chickpeas, massaged kale, creamy avocado, and crunchy pumpkin seeds all in one generous serving. The real star is the turmeric tahini dressing, whisked together from tahini, fresh lemon juice, honey, ginger, and garlic until it's silky, golden, and just pourable enough to drape over everything. Because every component is built from whole, unprocessed ingredients, there's no need to scan labels for hidden thickeners or stabilizers — this one is naturally free of them from start to finish. Massaging the kale with olive oil and lemon juice is a small step that makes a big difference, softening the leaves into something tender and almost silky rather than tough and bitter. The chickpeas roast in a separate section of the pan so they can crisp up properly, giving you that satisfying crunch against the creamy avocado and sweet potato. It's the kind of meal that looks impressive enough for company but comes together with straightforward pantry staples and a single baking sheet. Serve it right away so the textures stay at their best and every bite hits exactly the way it should.
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Learn more →Ingredients
4 servings
For the quinoa
- 1 cup quinoa, rinsed
- 2 cups water
- ¼ tsp salt
For the roasted vegetables
- 1 large sweet potato (about 12 oz), peeled and cut into ¾-inch cubes
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tbsp extra virgin olive oil
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
For the greens
- 1 bunch kale (about 6 oz), stems removed, leaves torn into bite-sized pieces
- 1 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- ¼ tsp salt
For the turmeric tahini dressing
- 3 tbsp tahini
- 2 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp raw honey
- 1 tsp ground turmeric
- ½ tsp ground ginger
- 1 small garlic clove, finely grated
- 3–4 tbsp water
- ¼ tsp salt
For assembly
- 2 ripe avocados, halved, pitted, and sliced
- 1 cup shredded red cabbage
- ¼ cup dry-roasted pumpkin seeds
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
Combine the sweet potato cubes and drained chickpeas on the prepared baking sheet. Drizzle with 2 tbsp olive oil, then sprinkle with cumin, smoked paprika, 1/2 tsp salt, and black pepper. Toss to coat evenly and spread into a single layer, keeping the sweet potato and chickpeas in separate sections so the chickpeas can crisp.
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